Clementine Sauce

Ingredients

• 1.3 pounds clementines ( 8)
• 1 tablespoon cornstarch 
• 1 pinch salt 
• 1 tablespoon sugar 
• 2 tablespoons butter unsalted cut into pieces

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• wax paper

Directions

1. Squeeze enough juice from clementines to measure 1 cup.
2. Whisk together juice, sugar, cornstarch, and salt in a small heavy saucepan. Bring to a boil over medium heat, whisking constantly, then briskly simmer, whisking, 1 minute.
3. Remove pan from heat and whisk in butter until melted.
4. Pour into a bowl and cover surface with wax paper or parchment. Cool to warm, about 30 minutes.
5. •Sauce can be made 3 days ahead and chilled, covered. Rewarm over low heat before serving.